These soft and chewy breakfast cookies are made with banana, almond flour, and almond butter, and take less than 20 minutes to make! Made with just 3 ingredients, they are a quick and easy paleo breakfast recipe made without eggs!
Almond Flour Breakfast Cookies
After sharing my oatmeal breakfast cookie recipe, I needed to have my paleo and grain-free friends covered.
…but I still wanted it to be paleo AND vegan.
My paleo and low carb readers are constantly requesting healthy breakfast recipes which aren’t eggs. They’ve also requested more healthy recipes using almond flour.
As someone who is NOT a fan of savory breakfasts AND a lover of almond flour, that has been easy to fulfill. Some of my favorites include the banana breakfast bread and fluffy cinnamon roll pancakes. Let’s not forget about the best healthy chocolate chip cookies which can totally pass as breakfast…
Now we have cookies made with almond flour for breakfast!
Unlike the banana breakfast cookies, these paleo breakfast cookies are quite different!
In terms of texture, it is very chewy, soft and quite dense.
Taste-wise, it is like a delicious, nutty banana bread cookie, with bursts of chocolate chips with each bite!
You only need THREE ingredients (or 4!) to make these paleo vegan breakfast cookies-
- Almond flour
- Smooth Almond Butter
- Mashed banana
- Optional chocolate chips
ALMOND FLOUR OR ALMOND MEAL
Almond flour and almond meal generally serve the same purpose. Both are basically ground up almonds, but yield different textures and flavors.
Almond flour has a lighter texture and a mild, nutty flavor. On the other hand, almond meal tends to be a little more gritty in texture, darker in color, and more robust in flavor.
ALMOND BUTTER SUBSTITUTES
I prefer using almond butter, as it has a very mild flavor, and mixes well with the almond flour.
You can easily substitute it for cashew butter, sunflower seed butter or tahini.
PALEO BREAKFAST COOKIES WITHOUT BANANA
Using mashed banana provides the best texture, along with a natural sweetness, which helps sweeten the breakfast cookies without the need for added sweeteners or sugar.
However, you can substitute it with either mashed sweet potato or pumpkin puree.
Using pumpkin or sweet potato will yield thicker and slightly more doughy cookies. You will also need to add some form of sweetness to it, to compensate. I prefer using liquid stevia for this.
PALEO AND VEGAN CHOCOLATE CHIPS
Adding chocolate chips is optional, but really takes these paleo breakfast cookies up a notch!
These paleo and vegan chocolate chips are completely dairy free and taste fantastic. I love using a mix of both mini chips and morsels, which ensures chocolate is in every bite!
TIPS AND TRICKS FOR PERFECT PALEO BREAKFAST COOKIES
If your cookies are a little on the ‘wet’ side, add a little more almond flour to it. This is often due to a more overripe banana/extra banana.
Keep an eye on the cookies while baking. They won’t spread, but they won’t reach a crispy or ultra chewy texture- they will be soft and chewy. When they get slightly golden brown on the edges, they will be ready.
Even though these breakfast cookies are made without eggs or dairy, they shouldn’t be kept at room temperature. Keep these cookies refrigerated, as they will maintain freshness. They will keep refrigerated for up to 5 days.
Paleo breakfast cookies are freezer-friendly too- Be sure to wrap them in parchment paper individually, for a quick grab and go breakfasts. They will keep in the freezer for up to 2 months.
3 Ingredient Paleo Breakfast Cookies (Vegan, Gluten Free)
- 2 1/2 cups almond flour
- 4 large overripe bananas, mashed
- 1/2 cup almond butter can sub for any nut or seed butter of choice
- 1/2 cup chocolate chips of choice Optional
- Preheat the oven to 175C/350F. Line a large tray with parchment paper and set aside.
- In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix very well, until combined. Using a spatula, stir through your chocolate chips.
- Using a cookie scoop or slightly wet your hands, form small balls of cookie dough and place on the lined tray. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden brown on the edges- Do not overcook.
- Remove from the oven and allow to cool on the pan for 10 minutes, before transferring to a wire rack to cool completely.
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I feel as if I tried one of your recipes that was SO similar to this cookie batch. I had a blast tasting it–so delicious and perfectly banana-esque in every way. Missing our little trips to Indian restaurants and traveling all over LA!
Can you swap almond flour for coconut flour?
I don’t see why not- you’ll need to add more banana!